Reviews and Recipes of a Raw Food Reveler – à la Joie de Jenn

Persimmon Buckwheat Cereal avec Hemp Milk

December 18, 2011

For those who didn’t know, it’s persimmon season! And don’t be ashamed if you didn’t. I myself did not fully understand the rawsomeness of a ripe persimmon until this year. Fortunately, this oversight was remedied this fall and now I am a persimmon proselyte.

Hachiya Persimmons on display at my local Whole Foods.

Persimmons are in season from October through February. The most common types are the hachiya variety, and their smaller, firmer fuyu cousin. The former are astringent in nature because of their high tannin content, and must be fully ripe in order to eat. You’ll know hachiya persimmons are ripe when they become soft with a jelly-like texture (otherwise, prepare your lips to pucker!).

Since my newfound persimmon appreciation, I have been experimenting with different ways to enjoy them. Inspired by pure2raw’s kiwi buckwheat cereal with hemp milk recipe (not to mention amazing photography), I decided to try a variation of the cereal using fresh persimmons.

2. Pour about 1/2 cup hemp milk or as much as desired over the groats.

3. Top cereal with persimmons or fruit of choice (and sprinkle with a little cinnamon).

Although I am a diehard oatmeal fan, this was actually my first time experimenting with buckwheat. However, I decided it was time to branch out and mix up my breakfast routine. And boy am I glad I did. I loved the texture of the groats. They add a nice nutty flavor, in addition to all the nutritional benefits.

Contrary to popular belief, buckwheat is not a cereal but actually a fruit seed (related to rhubarb!) — rendering it a good choice for those with wheat allergies. Buckwheat is an excellent source of manganese, as well as a good source of protein, magnesium, dietary fiber, and copper. I can see these grains becoming a regular part of my breakfast routine!